Steamed Fish is a traditional and popular recipe of the people of Assam and Bengal. In Assam, the recipe is called “Bhapot Diya Mach”. In Bengali, its called “Bhapa Mach”. Steaming retains more nutrients of the food. It is easy to cook and very delicious in taste.
There are many ways of preparing steamed fish. Some like to use banana leaves while some other put the fish inside a tiffin box while it floats in boiling water. Farmtorasoi explores another option for a quick lunch or dinner by cooking steamed fish using a pressure cooker.
Farmtorasoi's Steamed Fish - Bhapot Diya Mach
- 4 pieces (medium to large) Fish (Rui, Catla or Hilsa)
- 3 tbsp Mustard Seed Grind to a smooth paste
- 2 tbsp Curd Slit into half
- 4 Green Chillies
- 1/2 tbsp Turmeric (Haldhi) Powder
- 1 tbsp Kashmiri Lal Mirch Powder
- Salt To taste
- 5 tbsp Mustard Oil
- Keep all the ingredients ready
- Wash, clean and drain the fish. Marinate fish with salt and turmeric powder. Keep aside for sometime.
- Now take the fish pieces in a bowl and add mustard seed paste, curd, turmeric powder, salt and kashmiri mirch. Mix all the ingredients well so that it blends thoroughly with the fish.
- Put the ingredients in a pressure cooker. Add 5 tbsp of mustard oil and green chillies on top of it.
- Seal the lid of the cooker and let it cook for 3-4 whistles.
- When finished, release pressure through the normal release method.